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Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. Vegetable Barley Soup is packed with vegetables and barley that's both healthful and soul-satisfying! This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling.

To begin with this particular recipe, we have to first prepare a few components. You can cook quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Quick veggie and barley soup:

1. Get 1 cup or so chopped celery
2. Make ready 1 cup or so chopped onion
3. Get 1 cup or so chopped carrots
4. Make ready 1 cube stock (I used Kallo garlic and herb)
5. Prepare 1/2 liter water
6. Prepare 1 tbs tomato paste
7. Prepare 3 tbs chopped fresh dill
8. Take 1 tsp dried celery seeds
9. Take 1/4-1/3 cup Job's tears or barley (I used Job's tears)
10. Prepare 1 tbs or so olive oil
11. Make ready Corn starch slurry (1 tbs each corn starch and water)
12. Make ready To taste, salt and pepper

Also, almost all the frozen mixed veggies in the store have carrots already in them–obviously you don't need to add fresh carrots if. Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of.

Instructions to make Quick veggie and barley soup:

1. Rinse off barley or Job's tears, then put in a sauce pan and cover with water by a few inches. Bring to a boil and then let simmer for 45 minutes or so (I cook the grain separately so it doesn't absorb all the liquid in the soup).
2. In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside.
3. In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat.
4. When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer.
5. After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed.
6. Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery).
7. Remove from heat and season to taste.
8. When barley/Job's tears are done (should be mostly soft, maybe a little al dente), strain to eliminate excess water and then add to the soup. Reheat if necessary and serve.

This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy. If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno). Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a. Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is.

Above is the right way to cook dinner quick veggie and barley soup, very simple to make. Do the cooking stages accurately, relax and use your heart then your cooking will probably be scrumptious. There are numerous recipes you could try from this web site, please discover what you need. When you like this recipe please share it with your folks. Joyful cooking.